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A serving of Crockpot Orange Chicken in a white bowl with rice. Scallions garnish the dish.
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Crockpot Orange Chicken

Tender bites of chicken in a tangy, irresistible sauce! Step away from the take-out ... now you can make a healthy, delicious version of orange chicken at home right in your slow cooker.
Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 40 minutes
Servings: 4 servings
Calories: 407kcal

Ingredients

  • 2 pounds chicken breasts
  • ½ cup fresh squeezed orange juice 2-4 oranges depending on size and juiciness
  • ⅓ cup soy sauce
  • ⅓ cup brown sugar
  • 2 tablespoons rice wine vinegar
  • 3 garlic cloves minced
  • 1 teaspoon minced ginger
  • ½ teaspoon red pepper flakes
  • 1/4 cup cornstarch
  • 1/4 cup water

Instructions

  • In the bottom of your slow cooker, whisk together zest from one orange, and juice from all oranges, soy sauce, brown sugar, rice wine vinegar, garlic, ginger, and red pepper flakes.
  • Cut the chicken breast into 1 inch pieces. Stir the cubed chicken into the sauce, then place the lid on the crockpot.
  • Cook on high for two hours, or low for 3 hours. At that point, create a cornstarch slurry by combining the cornstarch and water and mixing until it makes a thin paste.
    Mix the slurry into the orange sauce, then recover and continue to cook for an additional 20-30 minutes, or until the sauce thickens.
  • Serve warm, over rice, noodles, or cabbage. Enjoy!

Notes

Optional garnish:
  • green onions
  • sesame seeds
Substitutions: 
  • Chicken: Can swap in boneless, skinless chicken thighs for the chicken breast. 
  • Soy sauce: Substitute Tamari for a gluten-free variation. 
How to Store: Store leftovers in an airtight container for 3-4 days in the fridge. 
How to Freeze: This Crockpot Orange Chicken recipe freezes well. It can be frozen before or after cooking. See “Freezer Meal Instructions” section in the original post for full instructions.”
How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat. 
How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. I suggest adjusting the size of your Crockpot as needed. 

Nutrition

Calories: 407kcal | Carbohydrates: 35g | Protein: 51g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1354mg | Potassium: 1039mg | Fiber: 2g | Sugar: 24g | Vitamin A: 290IU | Vitamin C: 38mg | Calcium: 63mg | Iron: 2mg